11/11/2008 08:59		Started 3 gallons RO water on high heat with brewsalts and grain bag, set temp alarm for 168°F. Activated yeast.
11/11/2008 09:27		Grain bag out at 165°F, on high for boil.
11/11/2008 09:54		Off heat at boil, added LME and DME, back on full heat.
11/11/2008 10:19		Back up to a boil, added 0.5oz Chinook Hops for hour boil
11/11/2008 11:04		Added Irish Moss for last fifteen minutes
11/11/2008 11:13		Added 0.5oz Chinook Hops for last five minutes
11/11/2008 11:20		Heat off, wort in ice bath to cool
11/11/2008 11:27		Wort down to 120°F, adding to half bag of ice in bucket.
11/11/2008 11:35		Went in at 98°F, surprisingly little trub present. Came to 3 gallons, adding 0.5 gallons RO water.
11/11/2008 11:42		Added 2.5 gallons more RO water at room temp (about 80°F) and brought wort to 5 gallons at about 73°F.
11/11/2008 11:49		Pitched at about 74°F. Sample was gravity 1.050 at 76°F, correcting to 1.052 SPGR.
11/11/2008 12:10		Wrapping up clean-up, will add fermenter to chiller at 68°F once fermentation begins.
11/22/2008		Has been fermenting at about 66°F. Racked to secondary, SPGR was 1.016 at 66°F, correcting to 1.017. Estimate for final is 1.013.

Named in honnor of Siméon-Denis Poisson, a French mathematician, geometer, and physicist who created the Poisson distribution: a discrete probability distribution that expresses the probability of a number of events occurring in an area of opportunity (a continuous unit or interval of fixed period of time, distance, area, or volume) assuming a known average rate.